Eggplant & Chickpea Stew
If you have about 4 hours and 45 minutes to spend in the kitchen, Eggplant & Chickpea Stew might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains approximately 9g of protein, 7g of fat, and a total of 244 calories. This recipe serves 8 and costs $1.97 per serving. It is perfect for Winter. Several people made this recipe, and 6288 would say it hit the spot. If you have pepper, olive oil, fresh parsley, and a few other ingredients on hand, you can make it. It works well as a reasonably priced side dish. It is brought to you by Eating Well. Overall, this recipe earns a tremendous spoonacular score of 99%. If you like this recipe, you might also like recipes such as Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew, Eggplant and Chickpea Dip, and Eggplant and Chickpea Pitas.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 240 minutes
Ingredients:
1 bay leaf
1 28-ounce can tomatoes (see Note), drained and coarsely chopped
1 small (1-inch) cinnamon stick
1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
1 ounce dried porcini mushrooms
2 large eggplants (about 1 1/2 pounds each)
1/4 cup finely chopped fresh parsley
6 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
2 large onions, thinly sliced
2 teaspoons dried oregano, crumbled
1 teaspoon freshly ground pepper
1 teaspoon salt
3 cups hot water
Equipment:
oven
paper towels
sieve
bowl
baking sheet
slow cooker
frying pan
baking pan
pot
Cooking instruction summary:
Preheat oven to 400F.Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.Variation: Turn 3 cups of leftover stew into Eggplant & Chickpea Baked Pasta. Preheat oven to 350F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. Bring a large pot of water to a boil. Cook 8 ounces whole-wheat fusilli according to package directions. Drain and rinse. Combine 1/2 cup coarse dry whole-wheat breadcrumbs (see Note) and 1 tablespoon extra-virgin olive oil in a small bowl. Toss the pasta with 3 cups stew, 1 cup crumbled feta cheese, 1/4 cup chopped fresh mint (or basil) and 2 tablespoons lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with 1/4 cup chopped fresh mint (or basil).
Step by step:
1. Preheat oven to 400F.
2. Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.Meanwhile, peel eggplants, if desired, and cut in half lengthwise.
3. Brush the cut sides liberally with 2 tablespoons oil.
4. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes.
5. Let stand until cool enough to handle.
6. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
7. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes.
8. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute.
9. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes.
10. Transfer to the slow cooker and stir to combine with the eggplant.Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low.
11. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.Variation: Turn 3 cups of leftover stew into Eggplant & Chickpea
12. Baked Pasta. Preheat oven to 350F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. Bring a large pot of water to a boil. Cook 8 ounces whole-wheat fusilli according to package directions.
13. Drain and rinse.
14. Combine 1/2 cup coarse dry whole-wheat breadcrumbs (see Note) and 1 tablespoon extra-virgin olive oil in a small bowl. Toss the pasta with 3 cups stew, 1 cup crumbled feta cheese, 1/4 cup chopped fresh mint (or basil) and 2 tablespoons lemon juice in a large bowl.
15. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
16. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with 1/4 cup chopped fresh mint (or basil).
Nutrition Information:
covered percent of daily need
